Three 2026 Trends You’ll Want on Your Radar
As 2026 trend forecasts flood the industry this time of year, a few clear themes start to emerge. After combing through the top expert predictions, we identified three standout trends that not only show strong consensus but also offer real, actionable opportunities for operators.
Trend #1 – Protein
Datassential, Carbonate and the NRA’s “What’s Hot” culinary forecast are all predicting a big year for protein and meat. Consumers can’t get enough of it as both a healthy and indulgent choice. It’s the nutrient consumers are seeking out the most (77% are looking to consume it) and high-protein diets are now the top eating pattern for Americans. This consumer need is what’s driving all the protein innovation and menuing, and the continued increase in meat consumption even when prices are elevated for animal proteins. Products like Barilla Protein+ (now available in bulk!) are well positioned to help operators capitalize on the hunger for protein…affordably. Use a little less of the costly animal protein, or keep it plant-based while still serving up the protein nearly every demographic is looking for.
Trend #2 – Value
It’s another concept that just about every pundit pointed to for the coming year. As both consumers and operators wrestle with high costs, “getting your moneys worth” is the order of the day. It’s worth underscoring that value doesn’t mean cheap – guests are still willing to spend on the experience of dining out, but they are expecting it to deliver across the board, from hospitality to little luxuries and flavors they can’t replicate at home. A high-quality pasta’s ability to deliver margin to the operator and value to the guest can unlock a menu; take a guest favorite with comfort food appeal, add small amounts of high value ingredients like wagyu or truffles, and everyone wins.
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Trend #3 – Food heritage
From Innova’s 2026 trends presentation, and echoed by others, the concept here is that foods with traditional methods, provenance and story – whether it’s your culture’s or authentically from another – deliver value and comfort in uncertain times. Putting more than just a meal on the plate through story and authenticity adds value to the guest experience and something guests can’t easily replicate at home. Our imported Al Bronzo bronze-die pasta – coming to foodservice in 2026 – fits this trend to a T. Operators in Austin and Chicago put this into practice this fall, showcasing and telling the story of an artisanal pasta and their signature dish on the menu. (more on that here)